Turkey & Quinoa Stuffed Peppers
These stuffed bell peppers are filled with quinoa, black beans, roasted corn and spices. When topped with taco fixings this twist on a classic stuffed pepper is not only healthy (full of fiber and protein) but delicious too!
  • CourseMain Course
  • CuisineMexican
  • Featured IngredientBell Peppers
Servings Prep Time
6servings 15minutes
Cook Time
40minutes
Servings Prep Time
6servings 15minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Preheat oven to 375.
  2. Slice the peppers in half lengthwise, remove the seeds/core, drizzle with olive oil, sea salt, and pepper. Roast the peppers cut side down for 15 minutes. Set aside.
  3. Heat a skillet with a tablespoon of olive oil and cook the shallot, garlic, and jalapeno until softened, but not browned. Season with sea salt and pepper. Add in the ground turkey, crumble, and cook until cooked through. Season the turkey mixture with the cumin, chili powder, paprika, oregano, and garlic powder.
  4. Add in the roasted corn, black beans, and the diced tomatoes. Cook to reduce the tomatoes a bit and to meld the flavors. Remove from the stove and mix in the cooked quinoa and chopped fresh cilantro. Taste the mixture for salt and add more if needed.
  5. Turn the peppers over, cut side up. Pack the filling into the 12 bell pepper halves. Top each half with some shredded cheese. Bake, covered in foil, for 20 minutes. Remove the foil and bake an additional 10-15 minutes, until the cheese is melted, bubbly, and the peppers are tender.
  6. Top with desired toppings. Enjoy!
  7. Source: http://www.parsnipsandpastries.com/southwestern-turkey-stuffed-peppers-quinoa/